Entree: Germany – Saxony – Sächsischer Kartoffelpuffer (Saxon-style potato pancakes made from grated potatoes, onion, and egg, pan-fried until crisp)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 lb (900 g) starchy potatoes (Russet or similar), peeled and grated
- 1 medium onion, grated, approx. 6 oz (170 g)
- 2 large eggs, approx. 3.5 oz (100 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (120 ml) vegetable oil or rendered lard for frying, plus more as needed
- 1 cup (240 ml) applesauce for serving (optional)
- 1/2 cup (120 g) sour cream for serving (optional)
- 2 tbsp (6 g) chopped chives or parsley for garnish

Instructions

1. Place the grated potatoes in a large bowl of cold water and swish to remove excess starch; drain and repeat once. Using a clean kitchen towel or cheesecloth, squeeze the grated potatoes very dry over the sink.
2. In a large mixing bowl combine the squeezed grated potatoes, grated onion, eggs, flour, salt, pepper and nutmeg (if using). Mix until evenly combined; the mixture should hold together when pressed.
3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom (about 1–2 tbsp / 15–30 ml). When the oil is hot but not smoking, drop heaping tablespoons of the potato mixture into the pan and flatten gently with the back of a spoon to form round pancakes about 3–4 inches (7–10 cm) across.
4. Fry for about 3–4 minutes per side, or until deep golden brown and crisp. Work in batches to avoid crowding, adding more oil between batches as needed.
5. Transfer finished pancakes to a rack or paper towels to drain. Keep warm in a low oven if cooking all at once.
6. Serve hot with applesauce and/or sour cream and a sprinkle of chopped chives.